It turned cold here overnight on Sunday, so it was time to start cooking. I've eaten this recipe at a friend's "First Friday" early evening gatherings several times now (his friends insist he make it every month since it's first appearance last year.)

I shared a photo and recipe on Instagram and Facebook that got an immediate response, so in view of all of the great food threads Rick Fielding started, I'm offering up this recipe:

Broccoli Cornbread

      2 boxes Jiffy cornbread mix
      1 medium onion.........chopped
      2 sticks butter
      1 small carton (16 oz.) small curd cottage cheese
      4 eggs
      1 small box or bag of chopped broccoli.....thawed

Spray 9 x 13 pan with pam or veg. spray.
Saute the chopped onion just until tender in the melted butter. Don't worry about having to much melted butter because you will need it for moisture in the batter. Just don't burn it.
Combine everything together and stir until mixed well.
Put in pan and bake in 350* oven for 35 to 40 minutes until brown.

*I'll note that I made a half recipe, and since I didn't have cottage cheese I used the milk the recipe normally calls for, but I shredded a mix of Colby and Parmesan that I had handy to punch it up. And I used ghee instead of cooking spray to grease the pan. I used a gluten free mix that turned out just fine. And one of the remarks noted that instead of using my Pyrex pan, if I'd put it in a skillet it would be even crispier on the outer edges. Test with a toothpick in the middle.

**It's up to you, dear reader, to offer the variants.